As I write this, the view outside my window is largely white. It's been snowing for 29 straight hours here in DC, and over 30 inches have piled up on the ground. The sky is blue for the first time in two days, and people are just starting to move about outside, however cautiously. But not me. I was out last night for dinner, and out again early this morning; twice is enough for the time being. I've got oxtail stew cooling in the fridge, my sixth straight loaf of weekly no-knead bread undergoing its first rise, and raspberry streusel coffee cake on the counter. Yep -- I've been cooking up quite a storm in here. But I'll have to tell you about those another time. Right now, I can't get my mind off caramelized apple crepes.

I first made these crepes the morning D and I left for Israel, and I've been dreaming about them ever since. It's well known in these parts that I have a bit of a romance with luxurious breakfasts. From blueberry hotcakes to Dutch babies to stuffed french toast and more, I'm crazy about the kind of edible Sunday morning projects that remind you, no -- you're not at work today. I've often overlooked crepes as an at-home breakfast option, but I won't be doing that anymore.

I first made these crepes the day D and I left for Israel. I knew I wanted to use up some a couple of older apples, and I had just enough milk for a crepe batter. Inspired by the "perfect pancakes" posted by sweet enough on Food52, I decided to caramelized the apples in some butter and maple syrup, then layer them between thin, floppy, crispy-edged crepes. The result? Well, it's probably obvious: delicious as all hell.

If you don't have apples, feel free to substitute pears or some other fruit. Just make sure to adjust the quantity of sugar if the fruit you use is sweet (as with pears). And maybe toss in some lemon juice along with the zest.

Preheat oven to 200 degrees and put a rimmed baking sheet on an oven rack.

Heat pan over medium heat and add butter. When it starts to bubble, add apples and cook until softened. Add maple syrup and cook 3-5 minutes, until fully soft and coated in butter and syrup. (Yum.)

Meanwhile, blend all ingredients for crepes in blender until well mixed. Heat small non-stick pan (or crepe pan, if you have one) and add just enough butter to coat. Using a small ladle, spoon about 1 oz of batter into pan and swirl to spread evenly. Cook about 30 seconds, then flip and cook about 10-20 seconds more. Transfer finished crepes to baking sheet in oven. Continue until batter has been used up.

To serve layer crepes with apples and top with a sprinkling of powdered sugar and a drizzle of maple syrup.